Master All Red Wine Club Recipes - February 2023

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Chateau Ste. Michelle Cabernet Sauvignon 2016

Pairing: Grilled Portobello Mushrooms

Recipe by: Adam Perry | Serves 4

Ingredients:

• 4 large Portobello mushroom caps
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 Tablespoon Dijon mustard
• 1 Tablespoon fresh rosemary, chopped
• Salt and freshly ground black pepper
• Arugula or mixed greens, for serving
• Shaved Parmesan cheese, for serving

Directions:

• Preheat a grill or grill pan to medium-high heat.
• In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, and chopped rosemary. Season with salt and pepper to taste.
• Clean the Portobello mushroom caps and remove the stems. Brush the caps on both sides with the balsamic mixture.
• Place the mushroom caps on the grill, gill-side up. Grill for 5-7 minutes on each side, or until tender and lightly charred.
• Remove the mushroom caps from the grill and let them cool for a few minutes.
• Serve the grilled Portobello mushrooms on a bed of arugula or mixed greens. Drizzle any remaining balsamic mixture over the top of the mushrooms and garnish with shaved Parmesan cheese.

Domaine Peter Sichel 2018

Pairing: Cassoulet

Recipe by: Adam Perry | Serves 4

Ingredients:

• 1 lb. dried white beans, such as Great Northern or navy beans
• 2 Tablespoons olive oil
• 1 lb. garlic sausage or kielbasa, sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 cups chicken stock
• 2 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1 lb. duck confit, skin removed and meat shredded
• Salt and freshly ground black pepper

 Directions:

• Rinse the dried beans and soak them in cold water overnight
• Preheat the oven to 325°F
• Heat the olive oil in a large Dutch oven or casserole over medium-high heat. Add the sliced sausage and brown on both sides. Remove the sausage from the pot and set aside
• Add the onion, garlic, carrot, and celery to the pot and sauté until the vegetables are softened, about 10 minutes
• Drain the soaked beans and add them to the pot. Add the chicken stock, water, bay leaves, and thyme leaves. Bring to a boil, then reduce heat to low and let simmer for 10 minutes
• Add the shredded duck confit and sausage to the pot. Season with salt and pepper to taste
• Transfer the pot to the oven and bake, uncovered, for 2 ½ hours
• Remove from the oven and let cool for 10 minutes before serving

Familia Torres Mas La Plana 2016

Pairing: Thai Vermicelli Salad

Recipe by: Adam Perry | Serves 4

Ingredients:

• 2 Tablespoons olive oil
• 4-6 bone-in beef short ribs (about 3 lbs. total)
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 Tablespoons tomato paste
• 2 Tablespoons all-purpose flour
• 1 cup red wine (a basic Crianza works well)
• 2 cups beef broth
• 2 bay leaves
• 1 tsp. dried thyme
• Salt and freshly ground black pepper

Directions:

• Preheat the oven to 325°F.
• Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove the ribs from the pot and set aside.